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+ servings

Instant Pot Pumpkin Chili

Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings: 10 servings


  • 3 tbsp olive oil
  • 1 large onion finely chopped
  • 2 large carrots finely chopped
  • 3 garlic cloves finely minced
  • 1 butternut squash peeled, remove seeds, and chopped
  • 1 tbsp ground coriander
  • 1 tbsp ground paprika
  • 1 tsp ground cumin
  • 1 tsp crushed red pepper
  • salt and black pepper to taste
  • 1 1/2 lb ground turkey leave out for vegetarian
  • 2 tbsp chopped herbs of choice
  • 15 oz can pumpkin puree
  • 15 oz can fire-roasted tomatoes drained
  • 15 oz can tomato sauce
  • 15 oz can cannellini beans
  • 1/2 cup heavy cream
  • toppings such as sour cream, shredded cheddar cheese, corn chips, cilantro, green onions


  • To your instant pot, heat the olive oil using the sauté setting. Add the onion, carrots, garlic, and a pinch of salt and black pepper. Cook until softened, about 5 minutes. Add the remaining ingredients up to and without the heavy cream.
  • Change the setting on your instant pot to pressure cook, and set the timer to 25 minutes (the time will vary depending on what altitude you are at - use your best judgement). Pressure cook for 25 minutes. Using the quick release, release the pressure from the instant pot.
  • Stir in the heavy cream and season with salt and pepper to taste. If at this moment the chili is still not packing enough heat, feel free to add some chili powder and/or cayenne pepper to taste.
  • Serve the chili warm with desired toppings and fresh corn muffins.


  • If you are using a slow cooker, follow all instructions aside from the use of an instant pot. Cook on high for 3 hours or low for 6 hours.